This chocolate bar is all about terroir. Fudgy, floral and rich, it has signature notes of toasted almond and malty black tea. That’s because the organic, single origin beans were processed by renowned fermentation specialist, Vincente Norero, at his celebrated Camino Verde estate in Ecuador. Sourced from a nearby cocoa plantation, they’re bag fermented and sun dried. All Crow and Moss needs to do is add organic cane sugar, for a colla-bar-ative confection that’s bound to make you melt.
Tip of the Tongue
If you’re making a list and choc’ing it twice, this meticulously crafted bean-to-bar treat should definitely go to the nicest (and most eco-conscious) people on it.
Ecuador Camino Verde Cacao, Organic Cane Sugar